The recipe I’ve made for years is from The Vegetarian Epicure by Anna Thomas. If you google “puffed pancake” you will find many variations. Below is a combination of several.
Yield: 4 Ready in 45 minutes
2 people trying soon
Puffed Pancake Preparation
The recipe below is for one deep dish pie plate or one large pie plate. You can double the recipe for two deep dish pie plates, two large pie plates, or one 13” x 9” baking dish.
Preheat the oven to 450 degrees. Place butter in dish and melt in oven. When melted, remove from oven and add apples (if you like, you can sprinkle with cinnamon and sugar; I leave them plain). Return to oven until butter sizzles but does not turn brown.
In the meantime, beat together the eggs, milk, flour, and salt until very smooth.
Remove the dish from oven and immediately pour batter into hot dish and place back in oven. After 15 minutes, lower the oven temperature to 350 degrees and continue baking for another 5-10 minutes. The pancake should be light brown and crisp. It will fall when removed from the oven.
Serve it hot with confectioners sugar and lemon wedges, fresh fruit, jam or preserves, or cinnamon-sugar.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Puffed Pancake. Be the first to review it!